using the oven
LOCATION:
Place the oven on a flat, even, level suface away from any combustible materials.
Ideally a stone or concrete surface is preferable. Consult local building and fire
regulations regarding rcommended safe distancing from buildings, partitions and
coverings such as pergolas and roofs. Additional parts may be required.
Check for the wind direction to ensure the wind is not blowing directly into the oven.
This will cause ash to blow around inside the oven and reduce temperature.
LIGHTING THE OVEN:
Before lighting the oven, make certain the chimney
damper operates freely and is wide open.
The handle will be in line with the chimney.
USE DRY, SEASONED HARDWOOD ONLY:
Place your wood in the center of the oven’s
cooking floor stacking it in a loose criss cross
to ensure good air flow.
Smaller pieces will ignite faster - add larger
wood as the fire grows.
Place an odor-free fire starter, such as Royal Oak Tumbleweed or Fatwood below the.
stack.
DO NOT USE ANY ACCELERANTS, such as charcoal lighter fluid.
Place
the
steel wood holder (brazier) to the right of the wood stack. This will be used later to
move the fire to the left side of the oven. Light the firestarter with a match or lighter.
Some people use a propane torch or electric firestarter but this is not necessary with
a fire starter.
Let the fire get started and burn for
about 5 minutes with no door, then
close the door and wait for another
15 minutes.
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